Fluffy Keto Pancakes with Almond Flour and Cream Cheese

Pour the eggs, full-fat cream cheese, unsweetened almond milk, melted butter and vanilla extract into a blender or a larger bowl. Mix everything well (for about 20 seconds) to get a completely smooth, pourable base.

Add the almond flour, coconut flour, powdered erythritol, baking powder and a pinch of salt to the wet ingredients. Blend again or mix with a hand mixer to form a smooth, thick batter without lumps.

Let the batter rest on the counter for 5 to 8 minutes. This is a key step, as during this time the coconut flour absorbs excess moisture and thickens the batter, preventing the pancakes from tearing while cooking.

Heat a non-stick pancake pan well over medium heat and lightly grease it with a bit of butter or coconut oil.

For each pancake, pour about 2 to 3 tablespoons of batter onto the pan to form smaller American-style pancakes (about 10 cm in diameter). Smaller pancakes will be much easier to flip without tearing, due to the absence of gluten.

Cook the pancakes over medium heat for about 3 minutes on the first side, until small bubbles start forming on the surface and the edges become noticeably stable and golden-brown.

Carefully slide a spatula under the pancake, flip it quickly, and cook for another 1 to 2 minutes on the other side, until it becomes nicely puffed up and golden-brown.

Repeat the process with the remaining batter, then serve the cooked pancakes with whipped cream, fresh berries or keto chocolate spread, as desired.